A creamy soup, filled with mushrooms, broth, pumpkin and spices; bursting with autumn flavors to warm you on a chilly fall day. Easily adapted to be gluten free!
- ½ lb. fresh mushrooms, cleaned and sliced
- 1 cup onion, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour or substitute with Gluten Free All-Purpose Flour
- 1 teaspoon curry powder (more if desired)
- 6 cups vegetable broth (or chicken broth)
- 1 28-oz can pumpkin pie filling
- 2 12-oz cans evaporated milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup pumpkin seeds, toasted and salted (Optional)
- Garnish with creme fraiche, sour cream or plain greek yogurt (Optional)
FOR THE SOUP
- In a large stockpot, melt the butter over high heat. Add chopped onions, sliced mushrooms and sauté, stirring frequently until tender and soft, about 5 minutes.
- Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.
- Reduce heat to medium and gradually pour in vegetable broth, stirring to blend.
- Bring mixture to boil, then stir for 2 minutes or until mixture is thickened.
- Add the pumpkin pie mix, evaporated milk, salt and pepper, stir to blend.
- Bring up to just about a simmer.
- Ladle into bowls and garnish with a little swirl of greek yogurt or sour cream and top with toasted pumpkin seeds.
TOASTING PUMPKIN SEEDS
- Heat a heavy pan on medium-high heat, toss in about ¼ – ½ cup of raw pumpkin seeds.
- Swirl pan around, tossing the seeds to and fro.
- The heat will release the oils and the seeds will start to snap, pop and crackle, not necessarily in that order.
- Keep swirling and toss the seeds in the pan so they don’t burn.
- Once they start popping, throw in a couple pinches of sea salt and toss some more.
- Remove and cool slightly before serving, use as garnish on top of soup, about a tablespoon per bowl.
- Throw them in hot and hear them sizzle!
- Cooled, these are wonderful as a snack or in your favorite salad.